Yakumi Haabu Herbs

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Yakumi, spices and condiments

***** Location: Japan
***** Season: Topic
***** Category: Humanity

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Explanation

Yakumi やくみ (薬味) "taste of medicine"
condiments and spices, mostly for noodle dishes.

It is an old Chinese word. Yakumi includes the five tasts gomi 五味 of

amai 甘sweet,
nigai 苦 bitter,
san 酸 sour,
karai 辛spicy , kara,
shio 鹹(塩味) salty.

Lately a new taste, umami うまみ(旨み／旨味), has been added to Japanese cuisine talk.

WASHOKU
umami うまみ(旨み／旨味) and soy sauce


wafuu kooshinryoo 和風香辛料 "Japanese spices"

Garnish (Tsuma) and Relish (Yakumi)

Some of them have the effect to sterilize microbes in the food when kept for a longer time, for example wasabi and daikon.



Gewürze

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Added in small qualities to soups, dips and other dishes to improve the taste


daikon oroshi 大根卸し（だいこんおろし） grated radish
The white parts taste best.
Has lots of vitamin A, B1, B2, C, calcium, iron, fibers. The enzyme diastase helps with digestion.
Used as a treatment for common cold in winter.
　
goma 胡麻 sesame



karashi 辛子　（からし）Japanese hot mustard

koshoo 胡椒(こしょう)　black pepper


momiji oroshi 紅葉卸し （もみじおろし）grated radish and chili pepper
a piece of chili pepper is stuck into the radish and then grated with it.

Also called "tatsuta oroshi 立田おろし".
A lot is sold in bottles.
Another way is mixing grated radish with grated carrots.
大根おろしとにんじんおろしを合わせたもの。
source : Japanese wikipedia



myoga, myooga みょうが, 茗荷, Japanese ginger
Zingiber mioga.　Zingi-Ingwer. Sprossen vom Z.
Myooga, japanese ginger KIGO



negi 葱(ねぎ)　finely chopped leek、Welsh Onion
Good for blood circulation, tiredness and sleeplessness. Contains vitamin C, carotene and calcium. Helps with digestion.
Leek (negi) KIGO



sanshoo 山椒(さんしょう)　Japanese pepper
サンショウの実や若芽 fruit and buds
japanischer Pfeffer. Zanthoxylum piperitum
Mountain pepper (sanshoo, sansho) KIGO



shichimi toogarashi 七味唐辛子(とうがらし)　Sieben-Gewürze-Mischung
七色唐辛子(とうがらし)
WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper


shiso 紫蘇(しそ)　perilla leaves
Contains vitamin A, B1, B2,C, calcium, iron.
Improves appetite.
Coloring for salted plums (umeboshi).
green perilla, aoshiso KIGO
Perilla frutescens, Schwarznessel


shooga 生薑(しょうが)　grated ginger
Contains zingerone and zingiberene. Improves the appetite, keeps the body warm.
Desinfectant properties. Kills smell of other foods.
..... gari ガリ ginger in sweet vinegar, for sushi
Shooga, Ginger 生姜 KIGO



wasabi 山葵(わさび)　Japanese horseradish
Wasabia japonica (Maxim.) Matsum.
Wasabi, Japanese horseradish KIGO



.................... more

asa no mi アサの実、

tade タデ

chinpi 陳皮（ちんぴ）skin of citrus fruits

nira ニラ chives
Allium tuberosum

fuki no too フキノトウ

hoofuu ボウフウ
Ledebourielle seselioides Wolff

mitsuba ミツバ, 三つ葉 Dreiblätterkraut
Cryptotaenia japonica Hassk
... ito mitsuba 糸三つ葉 with long stems (ao mitsuba　青三つ葉)
... ne mitsuba ねみつば【根三つ葉】 with roots
Boiled or blanched before eating.


wakegi ワケギ
Allium fistulosum L. var. caespitosum Makino

asatsuki アサツキ Schnittlauch
Allium schoenoprasum L. var. foliosum Regel


kabosu カボス citrus fruit

sudachi スダチ citrus fruit

yuzu ユズ citrus fruit


http://100.yahoo.co.jp/detail/%E8%96%AC%E5%91%B3/


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source :　www.gg-art.com
Herb Gatherers in the Mountains
Yosa Buson (1716-1784)


haabu 　ハーブ herb, herbs
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haabu gaaden ハーブガーデン herb garden
Many herbs are used for food prepared in Western style and herb tea (ハーブチー) is getting more and more popular in Japan too.
Kräuter, Gewürzkräuter , Gewürzkraut


bajiru バジル basil
Basilikum

diru ディル dill
Anethum graveolens
Dill


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fuenneru フェンエル fennel
Foeniculum vulgare. Fenchel

uikyoo no hana 茴香の花 (ういきょうのはな) fennel flowers
kigo for mid-summer

uikyoo no mi 茴香の実 (ういきょうのみ)
fennel seeds
. . . . . kurenoomo no mi くれのおもの実（くれのおものみ）
kigo for mid-autumn

kure no omo, kurenoomo くれのおも【呉の母・〈懐香〉】


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majoramu マジョラム majoram
Majoran

minto ミント
peppermint, spearmint
Pfefferminze

oregano オレガノ/ オリガノ oregano
Origanum vulgare
Oregano

roozumarii ローズマリー rosemary
Rosmarin

rukkora ルッコラ rucola
Ruccola

seeji セージ sage
Salvia officinalis
Salbei

taimu タイム thyme
Thymian

taragon タラゴン Tarragon
Artemisia dracunculus
Estragon


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kayaku 加薬 (かやく) addition or adjuvant
"add medicine to the food"
In Chinese medicine, things were added in small quantities. Now also spices, like the above YAKUMI.

In Kansai it is another word for GU, TANE 具(ぐ) / 種(たね)
put on rice or noodles, like meat or vegetables.
kayakumeshi, kayaku gohan 加薬飯 加薬飯
boiled rice mixed with vegetables and meat or fish

kayaku-soba 加薬そば buckwheat noodles with fish and vegetables
Soba mit Fisch, Gemüse und Soya-gewürzter Brühe)

zusätzliche Zutat (für Medizin)
Gewürz
Zutaten zu Gomokumeshi-Reismahlzeit


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choomiryoo 調味料 flavoring, seasoning
spice, spices
..... awase choomiryoo あわせ調味料 mixing seasonings
awasejooyu あわせじょうゆ soy sauce mixed with others
awasemiso あわせみそ miso mixed with others
awasezu あわせず あわせ酢　vinegar mixed with others
awasebataa あわせバター butter mixed with others
... see each ingredient for details.



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Worldwide use


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Things found on the way


dokumi どくみ(毒味／毒見) taste food before serving
lit. "looking for poison"
There was an official for the shoogun, the dokumiyaku 毒味役 / 毒見役, who had to taste all the food before it was served to the lord.

Vorkosten, probieren


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Wednesday, Feb. 8, 2012
dappoo haabu 脱法ハーブ　
. . . CLICK here for Photos !

Shops selling dried herbs spiked with stimulant chemicals on the increase

Dried herbs mixed with stimulant chemicals carefully packaged to dodge drug laws are gaining in popularity among young Japanese, leading in turn to a drastic increase in the shops selling such products.

These "dappo habu" (law-evading herbs) contain stimulant materials whose chemical components are slightly different from those prohibited by drug laws.

The Tokyo Metropolitan Government identified two shops selling such products in fiscal 2009. As of last Friday, 89 such shops were in existence, many of them in Shinjuku and Shibuya, areas popular with young people.

"Even if (herbs) do not include chemicals designated (as illegal) by law, you can't say they are safe. (Inhaling them) is like conducting a human experiment with your own body," said Masahiko Funada, who heads a team researching addictive drugs at the National Center of Neurology and Psychiatry in Tokyo.

The Health, Labor and Welfare Ministry has been locked in a race with dealers as it keeps adding new stimulants to its list of illegal drugs while dealers keep marketing new products, including new chemicals they say are not covered by drug regulations.

The ministry recently decided to introduce a new and more comprehensive system for designating illegal drug components.
Even if dappo herbs don't include illegal chemicals, selling them can be a violation if the seller specifically instructs the buyer how to use the stimulant, such as by inhaling.

Many of the shops, however, are cagey enough to evade the law. They sell the dappo herbs as "incense," not something to be consumed or inhaled directly.
Police and local governments have recently started cracking down.

In January, two shop managers in Osaka were arrested for alleged possession of illegal drugs for the purpose of marketing them.

On Jan. 25, three teens in Tokyo were hospitalized for acute drug poisoning after inhaling smoke from herbs mixed with chemicals. The shop dealer who sold it to them was arrested on suspicion of inflicting bodily harm.
source : Japan Times


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HAIKU

3 senryu about the enjoyment of mixing the spices ...


冷やし麦調剤の如く薬味混ぜ
hiyashimugi choozai no gotoku yakumi maze

cold wheat noodles ...
mixing the spices
like medicine



好き好きに薬味整え冷やし麦
sukisuki ni yakumi totoneo hiyashimugi

just as I like it
I add some spices -
cold wheat noodles



冷麦の薬味それぞれ楽しみぬ
hiyashimugi no yakumi sorezore tanoshiminu

one after the other
I enjoy the spices
on the cold noodles

source : www.yamamoto-noriten.co.jp



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Related words

flowers of herb plants

kigo for early summer

sanshoo no hana 山椒の花 (さんしょうのはな) Sansho flowers
..... hajikami no hana はじかみの花（はじかみのはな）
hana sanshoo 花山椒（はなさんしょう）

wasabi no hana 山葵の花 (わさびのはな) Wasabi flowers



kigo for mid-summer

toogarashi no hana 唐辛子の花 (とうがらしのはな) red hot pepper flowers
..... 蕃椒の花（とうがらしのはな）



kigo for late summer

ninniku no hana 蒜の花 にんにくのはな garlic flowers
nira no hana 韮の花 (にらのはな) Nira flowers

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ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
Ken Tsuma Karami . Garnish for Sashimi


***** WASHOKU : INGREDIENTS


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Yuba soymilk skin

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YUBA 湯葉／湯波／油皮

***** Location: Japan
***** Season: Topic
***** Category: Humanity

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Explanation

Fresh or dried layers of the skin of soybean milk, a very nutritious food.
A speciality of Kyoto and also of Nikko. It takes a place with good water to prepare good yuba.



Speise aus der abgehobenen Haut, die sich auf Sojabohnenmilch bildet, wenn man sie erhitzt.



Takenoko sumoshi 竹の子すもし（寿司） sushi-type with bamboo sprouts and yuba wrapper.
Temple Daigoji, Kyoto


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Tofu skin also known as dried beancurd or yuba is a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. Because it is derived directly from soy milk, the name tofu skin is technically inaccurate.
©　More in the WIKIPEDIA !


In ancient China, soy milk skin has been dried and used as a preserved food, keeping for more than one year. The soldiers could take it with them on their long journeys and still enjoy nutritious food. Before eating, the dried sticks could be put in hot oil and fry for a while, then they were softened in hot water and sauces of various flavors could be added.


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Specialities of Nikko

habutaeyuba, habutae yuba 羽二重ゆば

komakiyuba 小巻きゆば


kumiageyuba 汲み上げゆば
this is the first take of the skin of a pot of soymilk. It contains more nutrition than the later layers of the skin and is very soft.


mattariyuba, mattari yuba まったりゆば

namayuba 生ゆば

naka-age yuba 中揚げゆば

shidareyuba, shidare yuba しだれゆば


taguriyuba　たぐりゆば　hand-rolled yuba,
made from one sheet of plain raw yuba

temariyuba, temari yuba 手まりゆば

yubatoro ゆばとろ
yuba nimono ゆば佃煮

http://yubahana.co.jp/ITMP/TG.html

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hikiage yuba ひきあげ湯葉
The soymilk skin is taken off in front of your eyes, hang on a stand for about 5 minutes and then served all fresh.
Speciality of Kyoto

CLICK here for PHOTOS !



yubamaki, yuba maki ゆば巻 "suhsi rolled in soymilk skin"
from Western Muro, Wakayama 西牟婁
At times when seewead was too expensive for the villagers to buy, they used the skin of soymilk (yuba), colored it with food coloring in red and green and wrapped their sushi in it for festive occasions like New Year and the annual rice festivals. Nowadays it is cheaper to use seaweed which can be bought in the local shops.
Wakayama - Regional Dishes






yubashigure, yuba shigure 湯葉時雨　-ゆばしぐれ
small pieces of yuba, cooked with soy sauce and spices,
ready to put on a bowl of white rice

Speciality of Kyoto
http://niallok.tripod.com/shigure.html


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HAIKU

湯葉買ひにゆく敬老の日なりけり　
yuba kai ni yuku keiroo no hi narikeri

I go to buy
some soy milk skin -
respect for the aged day　

Suzuki Yasuhiko 鈴木八洲彦

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Related Words

***** Tofu (toofu), bean curd

WASHOKU : INGREDIENTS

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Tofu toofu

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Bean curd (tofu, toofu, dofu)

***** Location: Japan
***** Season: Topic
***** Category: Humanity

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Explanation
Some tofu dishes come as kigo.

WASHOKU ... SEASONAL DISHES SAIJIKI



As a goroawase pun with numbers, since 1992, October 2 is

too fu no hi　十二の日 / 豆腐の日 day of tofu



Every month on the 12th 十二 is also day of tofu. 毎月12日
A pun with the pronounciation TO (10) and FU 2.

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Tofu, also Tōfu (豆腐) (the Japanese Romaji spelling toofu), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

The production of tofu from soy milk is similar to the production of cheese from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. The byproduct of the process is soy pulp (also called okara in Japanese).

Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period (late eighth century). It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.
©　More in the WIKIPEDIA !

. Food vendors in Edo .

toofuya とうふ屋　/ 豆腐屋 tofu makers and vendors
- see also below the haiku by Issa - tôfu ya

Some shops made only Tofu and the customers came to their shop to buy.
Others employed vendors (salesmen) to walk the streets.


toofu uri 豆腐売り vendor of Tofu
They walked the streets three times a day, to bring Tofu for breakfast, lunch and dinner. This was necessary in a time without refrigerator.

豆腐屋は時計のように廻る也
toofuya wa tokei no yoo ni mawaru nari

the Tofu seller
works all day round
like a clock

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abura-age, abura age, aburaage あぶら(あ)げ (油揚げ)
thin slices of deep-fried bean curd
Inari Sushi (inarizushi いなり寿司)
In Northern Japan it is often 4 cm thick and called
aburage あぶらげ - 油揚げ
It was a special treet for festival days and then a deal was made. People would drink a sip of sake together and eat one large aburage with some soy sauce and spices.
janbpoo aburage ジャンボあぶらげ extra large abura-age

atsu age, atsuage, atsu-age 厚揚げ thick slices, about 2 cm thick
They can be cut into triangles.
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agedashidoofu, agedashi tofu 揚げだし豆腐 grilled tofu in broth
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frittierter Tōfu in leicht gewürzter Soße

annin doofu (杏仁豆腐) Annin almond tofu
a sweet desert preparation, Chinese origin. Often with fruit.
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awayukidoofu, awayuki toofu 泡雪豆腐 . あわゆき豆腐 tofu with beaten eggwhite
Homemade Curd Dumplings
Okazaki Sweetcake, speciality of Ozaki, Mikawa (Nagoya)

ganmodoki　がんもどき　（雁擬き), ganmo
deep-fried bean curd containing bits of various kinds of vegetables.
tofu-fritters. also called hiryoozu ひりょうず。
Eaten sipped in soy sauce and grated ginger, or put in the oden hodgepodge.
. . . CLICK here for Photos !

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Giondoofu　祇園豆腐　Gion Tofu

- quote -
During the Edo period, the most famous food of Kyoto was Gion Tofu. Gion Tofu is a skewered roasted tofu. And serve with Shiro Miso paste (White sweet Miso paste) to dip the roasted Tofu. Originally had another name but the place was around Yasaka shrine (near Gion area), tourist called as Gion Tofu.
- source : kyojapan.com/gourmet -


CLICK for more ukiyo-e about Tofu !

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haiboshi doofu, shimeokabe 火干し豆腐, しめおかべ
tofu is warpped in a cloth and put into ashes over night to dry. Made in a temple in Kyoto 小金井の三光院

hiyayakko, hiya yakko 冷奴 "cold guy", "kalter Bursche"
square pieces of cold tofu, eaten with soy sauce and leek circles in summer
yakko was the name of the lowest social position in the Edo society, the simple workers of a daimyo household. They were the chuugen 中間（ちゅうげん）」 or orisuke 折助（おりすけ. yakko, most probably derived from the "child of the house", member of the household, ie no ko 家つ子 iekko. They came from poor farming families and did hard labour, carrying the luggage of the lord during traveling. They used to wear simple square jackets (hanten) with a square as decoration, kuginuki mon 釘抜紋.
. . . CLICK here for 釘抜紋 Photos !
So food that was cut in a square like this was called "yakko ni kiru" 奴に切る.
. . . Yakko Daruma Dolls


iburidoofu　いぶり豆腐　smoked tofu 燻り豆腐
toofu no kunsei 豆腐の燻製 smoked tofu
from Gifu and other prefectures


iridoofu いりどうふ【煎り豆腐／炒り豆腐】 tofu crushed by hand, then roasted. Small cut vegetables can be added, like carrots, kikurage, shiitake mushrooms.
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. ishidoofu 石豆腐 "stone tofu" 　
from the Iya valley, Tokushima. 祖谷豆腐 Iya Tofu


kinugoshi きぬごし(絹漉し) "silken strained tofu"
smooth fine-grained tofu
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durch ein Seidensieb passierter Tofu


momen doofu 木綿豆腐 "cotton" tofu
firm and rather rough consistency
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"Baumwoll-Tofu", harter Tofu

okara おから　オカラ　Okara
Rückstände bei der Tofu-Produktion
okara doonatsu オカラどーなっつ / オカラドーナツ
from Aichi prefecture.
. . . CLICK here for Photos !

rokujoo doofu 六浄豆腐 salted tofu shavingsWater is reduced by using sea salt, then dried and shaved. Shavings are kept in vinegar. Monks from Dewa brought this to Kyoto. Still produced in Yamagata.
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Saga 佐賀県 tofu dishes from Saga prefecture
... godoofu ごどうふ tofu made with kuzu vines
... ishiwaridoofu 石割豆腐 "tofu that can split a stone"
... zarudoofu ザル豆腐 / ざる豆腐 tofu in a bamboo basket
... Ureshino Onsen Tofu　嬉野温泉豆腐 tofu with hot spring water

Saga doofu 嵯峨豆腐 from Kyoto, Arashiyama

shimi-doofu 凍み豆腐 / 凍り豆腐 frozen tofu
Gefriergetrockneter Tôfu.
Wird auch als kôri-dôfu oder kôya-dôfu Kooya Doofu 高野豆腐 bezeichnet.
Koya San in Wakayama 高野山 　
. . . CLICK here for Koya Dofu Photos !

Tochio-age 栃尾あげ fried tofu from Tochio
Niigata prefecture.
. . . CLICK here for Photos !

toofu chikuwa 豆腐竹輪 / 豆腐ちくわ Tofu Chikuwa
Tofu and ground fish meat is mixed and grilled.
Produced in Tottori.
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toofu pan, toofupan 豆腐パン bread with tofu, Tofu-Bread
otoofupan, o toofu pan お豆腐パン
Either in the form of a bread of buns with tofu inside or tofu in the dough.
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Reference

toofu shinjo 豆腐しんじょ Tofu balls with vegetables
Pounded tofu with hijiki seaweed or spinach leaves, wrapped in deep fried tofu
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Tofu-Ball mit Gemüse und hijiki-Algen

toofu suiitsu 豆腐スィーツ sweets with Tofu
In Kurashiki a kind of handmade tofu ball is served with fruit and whipped cream.
..... 黒豆玉豆腐スィーツ

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toofugushi 豆腐串 skewer with tofu pieces
a kind of tofu dengaku with miso paste
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Dengaku 田楽 dance and food Tofu Dengaku

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toofu kamaboko　豆腐蒲鉾　／豆腐かまぼこTofu is broken into small pieces and dried, some flavorings added and then rolled in a sudare to be simmered. Made in Akita.
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toofukan 豆腐羹 toofu broth
Water is all pressed out to make it firm. Then simmered long time in soy sauce with low heat. Tasts like cheese. Made in Kyoto.
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toofuyoo 豆腐よう Tofu with awamori liquorfrom Okinawa.
Tofu is mixed with awamori rice liquor and rice kooji to ferment.
Tasts good with beer.
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toonyuu 豆乳 Tonyu, soy milk, soymilk
. . . . . toonyuu doonatsu 豆乳ドーナツ doughnuts with soymilk
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tsuto doofu つと豆腐 tofu squeezed in bamboo matsTofu is wrapped in a bamboo mat 竹づと and squeezed. Then heated. Keeps long, can be used for boild dishes.
From Fukushima prefecture.
In Ibaraki, 藁づと is used or 菰で包み(こも豆腐 komo doofu).
. . . CLICK here for Photos !

. unohana, u no hana 卯の花 scrambled tofu dregs .
like deutzia blossoms

yakidoofu やきどうふ (焼き豆腐) grilled tofu
yakidofu, yaki toofu, yaki tofu 焼き豆腐 momen firm tofu which is slightly browned on both sides by broiling.
For the New Year, nishime, ni-shime 煮しめ is prepared, a yakidofu piece cooked in sweatened soy sauce together with other ingredinets.
. . . CLICK here for Photos !
. . . CLICK here for NI-SHIME Photos !
gebratener oder gegrillter Tofu.


Yuba 湯葉／湯波／油皮
Fresh or dried layers of the skin of soybean milk.
Speciality of Kyoto and Nikko. Often used in the vegetarian quisine of the monks.
. . . CLICK here for Photos !
Haut auf der erhitzten Soyabohnenmilch

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Worldwide use

Soyabohnenquark

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Things found on the way

hari kuyoo 針供養
memorial service for used pins and needles
Performed at some temples during wintertime. On this day, the seamstresses take a holiday and bring their old needles to the temple to stick them in a piece of tofu.
. . . CLICK here for Photos !

In times of old, fishermen used this day to appease the Sea Gods by sinking broken fishhooks onto the ocean bed. The tradition is now a refined ceremony practiced by housewives, clothmakers and even fashion students, who take a day off work to show their gratitude. They do this by placing their old needles and pins into a Japanese sambo navel orange, while their broken counterparts are stuck into some tofu or konnyaku jelly - a somewhat bizarre, though well-respected, memorial service for little bits of metal.
source : 　guides.hotelbook.com

. Hari kuyo 針供養 KIGO 　

Toofu saijiki 豆腐歳時記 Tofu during the seasons
- reference source : lionandmole.hatenablog.com -

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HAIKU

Matsuo Basho and Tofu

影待ちや菊の香のする豆腐串
kagemachi ya kiku no ka no suru toofugushi

waiting for sunrise ...
the tofu skewer smells
of chrysanthemums

or

celebrating till sunrise ...
the tofu stick smells
of chrysanthemums
Tr. Gabi Greve
It seems more natural to inverse the Japanese, which has the tofu skewers as the last line.

Written in the ninth month of 1693, Genroku 6, 元禄6年9月
At the home of Taisui 岱水.

kagemachi 影待, lit. "waiting for shadows", refers to a custom of the Edo period to invite guests on an auspicious day of January, May or September for a good meal to stay awake all night and wait for the sunrise. In September, you could sit in a chrysanthemum garden and enjoy the flower exhibitions.

Also called himachi 日待ち, waiting for the sun.

sunrise party
the mum's scent skewered
by the tofu kabob

Matsuo Basho, September of the year Genroku 6
Tr. Reichhold

Reichhold's comment:
On certain days in January, May, and September, it was customary to invite friends and customers to all-night parties of eating and drinking together in order to worship the sunrise. White squares of tofu were skewered on green slivers of bamboo, brushed with miso, and heated over open fires. The smoky flavor was similar to the fragrance of chrysanthemums.

- - - - -


source :　tohudokoroogawa

色づくや豆腐に落ちて薄紅葉
irozuku ya toofu ni ochite usumomiji

they are starting to change color ...
a slightly red maple leaf
falls on my tofu

Written in 延宝5年, Basho age 34.
The whiteness of the Tofu is stressed by the color of the fallen leaf.

MORE - - -food haiku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

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. Kobayashi Issa 小林一茶 in Edo .

Tofu-Haiku by Kobayashi Issa

楢の葉の朝からちるや豆腐桶
nara no ha no asa kara chiru ya tôfu oke

an oak leaf this morning
fallen
in the tofu tub



とうふ屋が来る昼顔が咲にけり
tôfu ya ga kuru hirugao ga saki ni keri (toofuya)

the tofu vendor comes--
the day flower
blooms

Shinji Ogawa notes humor in this haiku. He writes, "The phrase, 'tofu vendor coming,' should modify the day flower.
The haiku means: the day flowers of the tofu vendor's coming have bloomed. In Edo, those vendors came around like clockwork. People could tell, so it is said, the time of day, by the vendors. The day flower, as the name suggests, blooms at a specific time of day. Issa humorously applied this saying to create a comical haiku."

とうふ屋と酒屋の間を冬篭
tôfu ya to sakaya no ai wo fuyugomori

between tofu shop
and the tavern...
my winter seclusion

Tr. David Lanoue - MORE TOFU HAIKU by ISSA

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- - - - - Tr. and Comments by Chris Drake:

おそ起や蚊屋から呼るとうふ売
oso oki ya kaya kara yobaru toofu uri

sleeping late --
the tofu seller calls to me
from my mosquito net

This hokku was written in the 6th month (July) of 1818, when Issa was living back in his hometown. Issa and the tofu seller must know each other well, so the tofu seller must have been surprised when Issa didn't come out to buy some fresh tofu when he went by loudly singing out the short phrase or song he sings each morning as he walks through Issa's hometown with containers of tofu hanging from each end of a pole over his shoulder. Curious or perhaps concerned, the seller has apparently come inside Issa's house and into his sleeping room, where he now stands beside the large mosquito net, calling out to Issa in his normally loud voice. This time Issa definitely wakes up!

It was common for villagers to go inside each other's houses, probably saying a brief "Excuse me!" as they went in, and Issa's wife has presumably opened the door earlier, when she got up, though she must be out when the tofu seller goes by. This custom is still alive in many parts of rural Japan and partially alive even in the rural town outside Tokyo in which I live.
My neighbors often come inside the front door and call out something, and the man who comes around selling kerosene for space heaters comes inside and calls out to me if I don't go inside when he drives by. Sometimes I forget and lock the front door during the daytime, and my neighbors then ask me if I'm being unfriendly, though they try to understand, since I'm a foreigner.


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春惜む宿や日本の豆腐汁
haru oshimu yado ya Nihon no toofujiru

lamenting spring
in this lodgings ... the tofu soup
of Japan

Masaoka Shiki正岡子規

He wrote this for his uncle Kato Shuson, who stayed in Belgium in the year Meiji 35. They remember the delicious leek miso-soup of Negishi.


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The haiku poet Kita Masao 喜多牧夫 started off as a tofu maker and wrote many haiku about the subject, collected in the book

toofubue 豆腐笛 flute of the tofu vendor

The four seasons and the people of Obuse.
信州小布施の四季と人
He was born in 1909 in Obuse, Niigata, where his family lost a fortune when the silk prices dropped.
He died in 1993, May 12, at age 83.

. . . CLICK here for Photos !

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Claudia Cadwell, Facebook, June 2009
Thanks, Claudia!

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Related words

***** . WASHOKU - Favorite Tofu Dishes of Edo . 　

***** WASHOKU : INGREDIENTS

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. Toofuu Jizoo 豆腐地蔵 Tofu Jizo Legends .

. Tōfu kozō 豆腐小僧 Tofu Kozo, The Tofu Boy .
Tôfukai 豆腐買いTôfu Buyer
- - - - - Legends with tofu 　豆腐伝説　- - - - -

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #toofu #tofu #beancurd -
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Kanbutsu himono dried food

[ . BACK to WORLDKIGO TOP . ]

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Dried food (kanbutsu, himono)

***** Location: Japan
***** Season: Topic
***** Category: Humanity

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Explanation

Dried food items have been most important in former times without electricity.
himono 干物（ひもの) dried things




Preserving food for a long shipment, winter and other hard times was most important.
There were many dealers in dried food in the cities of the Edo period (kanbutsuya, kanbutsu donya 乾物屋) .
Before drying, the food had to be prepared, fish cut open, some parts salted.

Dried food was dried in the sun (hiboshi 日干し) to increase the flavor and the nutrients. When rehydrating dried food, the water can be used for soups or boiling other food.


The three specialities of the Chinese cuisine are

dried fukahire sharks fin, dried awabi abalones and dried namako sea cucumber
俵物三品　ふかひれ、干しアワビ、干しなまこ


haiboshi 灰干し 　dried in the ashes
This way they dry rather fast and independent of the weather.

hiboshi 日干し drying in the sun
sonnengetrocknet, Dörren

hiboshi 火干し drying over a fire
am Feuer Getrocknetes
kunsei　燻製　くんせい　smoking, auch mit Rauch, Räuchern

hoshimono 干し物 / 干物/ kanbutsu 乾物 dried things
etwas in der Sonne Getrocknetes

kageboshi 陰干し drying in the shade
Trocknen im Schatten

kezuribushi 削りぶし shredded dried things
especially katsuobushi and iwashi sardines from Kanbara
. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし 　


maruboshi 丸干し dried whole fish
only very small fish can be dried whole with entrails.

mirinboshi ミリン干し dried after marinating in mirin sweet sake
(sometimes some sesame seeds are added)

niboshi, ni-boshi 煮干し boiling and drying
katakuchi iwashi are prepared like this.

tennenboshi てんねんぼし/ 天然干し naturally dried
tenpiboshi 天日干し
naturgetrocknet

yakiboshi 焼き干し "grilled and dried" small sardines

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quote
Drying techniques

Drying techniques for preserving seaweed and other marine products as well as fruit and vegetables have been refined since the Jomon period (10,000-300 B.C.). There are two major categories of kanbutsu dried foods:
those soaked in water and cooked or flavored and
those used as is to blend with and bring out the flavors of other ingredients.
Preparing dishes made with dried ingredients takes considerable time and effort as the ingredients must first be rehydrated.

Eminent examples of "natural foods," kanbutsu have long been prized for the particular flavors they acquire in the process of drying. Today, they are drawing renewed attention as healthy foods containing no chemical preservatives.
continue here:
source : www.kikkoman.com


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The most important dried food items


kaisoo 海藻 seaweeds
寒天 kanten, Agar-Agar
海苔 nori, Meerlattich, Seegras. Porphyra tenera.
アオノリaonori, Grüne Algen. Enteromorpha linza
ひじき hijiki. Hijiki-Alge. Braune Meeresalge. Hizikia fusiformis
あらめ arame . Arame, essbare Seegrasart. Eisenia bicyclis.
昆布 konbu. Kombu, Kobu (だし昆布、とろろ昆布、おぼろ昆布、根昆布、納豆昆布)
wakame ワカメ Riesenblättertang. Undaria pinnatifida


gyokairui 魚介類 fish and seafood
ふかひれ fukahire, sharks finn, Haifischflosse
干しアワビ hoshi awabi, abalone
干しなまこ hoshi namako, Seegurke, Seewalze.. Sticbopus japonicus
干しえび hoshi ebi, Garneelen
身欠きニシン, （みがきにしん）migaki nishin dried sardines
干貝 hoshigai, getrocknete Muscheln
棒だら boodara, getrockneter Schellfisch. Stockfisch
氷下魚 komai, saffron cod. Eleginus gracilis. Pacific saffron cod
塩クラゲ shio kurage, gesalzene Quallen
鰹節 katsuobushi. Bonitoflocken
煮干し niboshi . getrocknete kleine Sardinen
ちりめんじゃこ chirimenjako 縮緬雑魚. getrocknete Shako; getrocknete kleine Fische.
スルメ surume . Japanischer fliegender Tintenfisch. Todarodes pacificus
イカ徳利 ika tokkuri. getrocknet wie eine Tokkuri-Sakeflasche
. . . CLICK here for Photos !

干しダコ hoshidako . Oktopus
干しヤツメウナギ - hoshi yatsume unagi . Neunauge. Lampetra japonica.



Vegetables,野菜、mountain vegetables 山菜、
mushrooms キノコ
かんぴょう kanpyoo, getrocknete Kürbisstreifen. kampyo. von Lagenaria siceraria var. hispida. dried shavings of calabash
切り干し大根 kiriboshi daikon, getrockneter Rettich
キクラゲ kikurage, „Quallen der Bäume“. Holunderschwamm. Auricularia auricula, yama kurage 山くらげ
干し椎茸 hoshi shiitake, Shiitakepilze
干しシメジ hoshi shimeji, Shimejipize
ゼンマイ zenmai ... Taubenfarn. Osmunda japonica
いもがら imogara 芋幹 Blattstiel m der Taro-Kartoffel

干し芋 hoshi imo ... getrocknete Suesskartoffeln
The variety "tamayutaka タマユタカ" is best suited. Most of these sweet potatoes are prepared by hand, Ibaraki is one of the main producers.


Dry fruits 果物（ドライフルーツ）
レーズン reszun, Rosienen
クコの実 kuko no mi, Frucht vom chinesischen Bocksdorn, Lycium chinense
干し柿 hoshikagi, getrocknete Persimonen



other food items
茶 tea, Tee
高野豆腐 Kooya doofu Koya dofu Tofu
ジャーキー jerkeys
あぶらかす aburakasu, Ölkuchen(Reste vom Ölpressen)
麩 fu. Fu-Croutons, aus Weizenmehl
凍りコンニャク frozen konnyaku
乾麺 dried noodles, Nudelarten





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Worldwide use


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Things found on the way


external LINK
Kanbutsu, basic knowledge (in Japanese)
乾物の基礎知識
source : www.yamashiroya.co.jp


himono info
http://himono.info/index.php?FrontPage


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HAIKU


乾物の魚を戻せる事始
kanbutsu no sakana o modoseru koto hajime

soaking
the dried fish -
my first housework

Kimura Teruyo 木村てる代

koto hajime, first work at the New Year


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Related words

***** WASHOKU : INGREDIENTS

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Buta pig and pork

[ . BACK to WORLDKIGO TOP . ]
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Pig and Pork (buta, ton 豚　ぶた)

***** Location: Japan
***** Season: Non-seasonal Topic
***** Category: Humanity

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Explanation

In the barn, it is the pig, on your plate, the pork ...




Saiboku Ham / Pig and Pork Museumサイボク
Saitama 埼玉県日高市下大谷沢546

Saiboku featured a Daruma Exhibition in December 2009 !
開運だるま展
. . . CLICK here for Photos !



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butaniku ryoori 豚肉　料理 pork dishes
. . . CLICK here for Photos !



Aomori butaniku 青森 豚肉 pork meat from Aomori
. . . CLICK here for Photos !


Asahi buta 新潟産朝日豚 pigs from Niigata prefecture
bacon steak from Asahi pigs ベーコンステーキ



Azumino buta 安曇野豚 pork meat from Azumino, Nagano pref.
. . . CLICK here for Photos !



butabara 豚バラ, buta baraniku 豚ばら肉 pork belly meat
Schweinebauch. Often used for kakuni
. . . CLICK here for Photos !　



butaman パンダまん
and pandaman from Yokohama Chinatown


buta no kakuni 豚かくに / 豚角煮 square pieces of pork
. . . CLICK here for Photos !


butaniku　豚肉　ぶたにく　pork meat


buta sorobo 豚そぼろ minced pork meat
. . . CLICK here for Photos !



chaashuu チャーシュー roast pork, chinese style
mostly placed on ramen soup

Ramen, raamen　ラーメン　Chinese noodle soup



Hoe Buta Don ホエー豚丼　bowl of rice with Hoe Buta
from Hokkaido. hoe-buta from Hanabatake Bokujo (hana batake)
Hanabatake Bokujoo 花畑牧場 in Hokkaido
This brand of pork contains a lot of collagen.
. . . CLICK here for Photos !


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kurobuta 黒豚 black pig, black pork
often prepared as kakuni 角煮
Speciality of Kagoshima and Okinawa. The pigs are Berkshire and have black hair, but the skin is pink. They have short legs, stubby snouts and upright ears.
These pigs had been given to the Ryukyu kingdom in 1800 from the government of England and some pigs made it to Satsuma (now Kagoshima prefecture).
It takes longer to raise and is more difficult to bring to reproduce. But the pork tasts much better than from a white pig. It is marbled with soft white fat and has a rich taste.


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Mikawa pooku 三河ポーク Mikawa pork
Mikawa buta みかわ豚 pork from Mikawa, Aichi



nibuta 煮豚 simmered pork
served alone or on ramen noodles in soup, as a kind of chaashu.
. . . CLICK here for Photos !




shirkorokoro, shiro korokoro 白コロコロ grilled long intestines
The intestines of pork are sometimes called "white" shiro. korokoro referst to the rather hard pieces being rolled on the grill to get them done. The result is a rather chewy bite.



shoogayaki 豚肉しょうが焼き ginger pork
butaniku shoogayaki
roasted pork with ginger flavor, served with cut cabbage
One of the most popular dishes.
. . . CLICK here for Photos !


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subuta 酢豚 "sweet and sour pork"
simmered in vinegar
a dish of Chinese cuisine, but very popular in Japan
. . . CLICK here for Photos !


酢豚の皿をふちどる龍や冬のくれ
subuta no sara o fuchidoru ryuu ya fuyu no kure

the dragon at the border
of my plate of sweet and sour pork -
winter dusk

Fujita Satoshi 藤田哲史




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tonkatsu 豚カツ cutlet from pork



tonkotsu とんこつ　豚骨 bones of pigs
used to prepare soup stock
Charshu Pork Ramen
Tonkotsu Noodle Soup　とんこつラーメン tonkotsu raamen
with pieces of pork meat (chaashuu) grated red pickled ginger and chopped spring onions. Sometimes half a hard boiled egg is added for extra stamina.
. . . CLICK here for Photos !


tonsoku　豚足　とんそく　 feet of pig, Eisbein
In Fukuoka, it is very popular, either cooded or fried or grilled.
Grilled with pepper and salt it is WHITE, shiro.
Grilled with hot chili sauce and shichimi toogarashi it is RED, aka.
. . . CLICK here for Photos !

--- age-tonsoku 揚げ豚足 pig feed deep-fried
with a ponzu vinegar sauce and some cabbage, served in izakaya
熊本 speciality of Kumamoto.
. . . CLICK here for Photos !


Yamagata sangen pooku 山形　三元豚 pork from Yamagata
Shoonai pooku 　庄内豚 pork from Shonai, Yamagata
. . . CLICK here for Photos !



Yamato buta やまと豚 Yamato pork
from Gunma prefecture, furiiden bokujoo フリーデン牧場
Father pig is デュロック種, mother pig is ランドレース種 and 大ヨーク種.
. . . CLICK here for Photos !




Yanaka shooga no buta roosu maki 谷中しょうがの豚ロース巻き
Yanaka ginger wrapped with pork loin
A kushiage dish.



Yanbaru buta 沖縄・やんばる豚 from Yanbaru, Okinawa
. . . CLICK here for Photos !

. WASHOKU
Pork dishes from Okinawa 　　

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inobuta, ino buta イノブタ　cross between pig and wild boar
. . . CLICK here for Photos !


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Worldwide use

Schwein, Schweinebraten, Schweinefleisch, Schweinekotelett, Schweineschnitzel


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Things found on the way



Buta ... ぶただるま ... Pig Daruma

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konkatsu, kon-katsu　婚活,婚カツ Marriage Hunting
結婚活動 kekkon katsudoo
restaurants, shrines, temples and other open spaces are trying to invite lonely people interested in marriage to meet and chat.
When a couple finds each other, they go eat a tonkatsu ... what else !

The word surfaced in 2007, after a book was published "Konkatsu no jidai　婚カツの時代" (The era of marriage-hunting), by Masahiro Yamada and Toko Shirakawa.


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HAIKU and Senryu


木がらしにくすくす豚の寝たりけり
kogarashi ni kusu-kusu buta no netari keri

in winter wind
the pig giggles
in his sleep

This is only the second haiku that I have translated by Issa that mentions a pig. Shinji Ogawa notes,
"From China and Holland, pigs were imported to Nagasaki in the middle of the Edo period but propagated only sporadically until the Meiji period because they belonged to the 'foul food' category (any meat of a four-legged animal was considered 'foul food')."

Tr. and comment from David Lanoue


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地下鉄の入口に似た豚の鼻　　　
chikatetsu no iriguchi ni nita buta no hana　

it looks like the
entrance to the subway ...
nose of this pig

Aki no Tsuki 秋の月

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豚逃げて上から笑う架線工　　
buta nigete ue kara warau kasen koo　　

the pig escaped ...
from above the laughter
of the wiring worker　　　　　　

Kooon 弘温

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見本とは違う薄手なカツライス　　　
mihon to wa chigau usude na katsu raisu

much thinner than
the plastic sample ...
pork cutlet on rice

Man Yanagi 万柳


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Related words

***** butakusa 豚草 (ぶたくさ) "pig plant", ragweed
Ambrosia artemisiifolia
plant kigo for late summer

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All about MEAT and
Day of Meat (niku no hi) Febraruy 9, NI KU


WASHOKU : Regional Japanese Dishes


. Katsu !! - Koan and Daruma
喝と達磨さん―公案散歩



***** WASHOKU : INGREDIENTS
pork from Japan
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Sake ... Jizake local rice wine

[ . BACK to WORLDKIGO TOP . ]
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Local Rice Wine (jizake)

***** Location: Japan
***** Season: Topic
***** Category: Humanity

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kaiun sake 開運酒 Sake for your Good Luck
（　土井酒造場　）

. kudarizake 下り酒 Sake transported up to Edo .

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Explanation

Local brands of rice wine 地酒 (じざけ)

Plenty of good water leads to plenty of local rice wine brands with a special flavor.

I will introduce some brands as I find haiku about them.



Liste in Book jisake saki ricewine
The first sake has been introduced in the region of Nara, to prepare ritual MIKI 神酒 for the shrine and temple rituals.

. Jindaisugi 神代 杉　
"Pine of the Gods" sacred sake　御神酒 .
shrine Tamaki Jinja 玉置神社



We also have

nihonshu no hi 日本酒の日 Day of Ricewine, Sake Day
October 1

That is a kigo for late-autumn !!


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Water, well water, spring water of Japan

Sake Rice wine (ricewine) sake, Japan Reiswein

rice wine for cooking, ryoorishu 料理酒


. WASHOKU - - - irizake 煎酒 boiled-down sake 　
The Flavor of Edo

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- quote
Kanpai! Sake through the ages

“A civilization stands or falls by the degree to which drink has entered the lives of its people, and from that point of view Japan must rank very high among the civilizations of the world,” observed essayist Kenichi Yoshida in “Japan is a Circle” (1975).

The first foreigners ever to record observations of the Japanese — Chinese envoys of the third century A.D. — noted, “They are much given to strong drink.” Traces on prehistoric pottery suggest fruit-brewing as early as the Jomon Period (c. 12,000 B.C. — c. 300 B.C.). The history we’re embarked on is therefore a very long one — with no end of parties to crash!
MORE
- source : Michael Hoffman - Japan Times - October 2013


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quote
Sake and Japanese Culture
Written by Dr. Koizumi Takeo, Professor,
Tokyo University of Agriculture
Since time immemorial, people have brewed alcohol and enjoyed it as part of their culture. In many parts of the world, alcohol has held a place of honor and been romanticized as an ideal. The Japanese are certainly no exception. Many centuries ago, they began blending their staple food, rice, with pure water and koji micro-organisms to make Nihon-shu (Japanese sake), skillfully taking advantage of nature and local environmental conditions to create a distinctive brew.
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From beverage of the gods to a drink for the common man
The most potent alcohol in the world
Microorganisms: The secret behind that intriguing fragrance and taste
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Sake as part of culture
Sake was created by the ancestors of today’s Japanese. For centuries it has been part of the life of almost every person on the archipelago, because of its importance in rites commemorating everything from birth to death. Sake is more than a drink taken to enjoy a tipsy time—it also serves a vital social purpose at the defining moments in life.
and much much more :
source : web-japan.org/nipponia, 2008

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. Azuki Arai 　
小豆洗い　特別純米原酒


washing red beans -
a river turned
ricewine

The wonderful world of Japanese monsters
by Mizuki Shigeru !


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External LINKs

Jizake Center

Sake Brand names
BORN Choya Dassai Echigo Fukucho Biho Gassan Haguro Hakkaisan Hakuro Suishu Hakutaka
Hatsuhana Hatsushibori Hisui Red Hojun Zuiyo Hotarugawa Hyosho Jinyu Kakunko Kamotsuru
Kanchiku Kikumasamune Kikusui Kinoene Yuu Ga Kirin Kokushimuso Kokuto Koshino Kagiroi Kubota
Michinoku Onigoroshi Miyozakura Nagaragawa Nanbu Bijin Nihonkai Nihonkoku Rihaku Sato No Homare
Senshin Sharaku Shimeharitsuru Shochikubai Suigei Sumiyoshi Taisetsu Takashimizu Take No Tsuyu
Taki No Koi Tamanohikari Tengumai Tokugetsu Yaemon Yuki No Matsushima

Shochu Brand names
Ayamurasaki Beniazuma Beniikko Gankutsuoh Hachijo Hakutake Iichiko Ikkomon
Kaido Kakushigura Kiccho Hozan Kurokame Mizuho Satsuma Shimauta Shiroyutaka
Sudachi Synchro Takara Tenshi No Yuwaku Tomi No Hozan Torikai Towari Yokaichi

Information
SAKE PRODUCING REGIONS SAKE INGREDIENTS
CLASSIFICATION OF SAKE SAKE SCALE SAKE CATALOG


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"Sake Samurai" Timothy Sullivan
http://www.urbansake.com/


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Japanese Ways to drink Sake


kanizake 蟹酒 sake with crabs
drunk from the main shell of the crab.
Or put some crab legs into a masu square wooden sake cup and drink with the meat dangling in front of your eyes ... mmmmmm !
. . . CLICK here for Photos !


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Otokoyama Sake Brewery and Museum
Asahikawa Hokkaido

The award winning Otokoyama company has been making sake from Hokkaido's Mt. Taisetsu spring water for over 340 years. The pure spring water is rumoured to possess remedial healing elements that provide a drinker a long and healthy life. For this reason it is a favourite amongst Japanese. The museum provides a wonderful insight into the making of sake and explains how deeply rooted sake is in Japanese culture and tradition.
source : 　Otokoyama Sake Brewery and Museum

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Doburoku どぶろく unrefined sake, homemade sake
doboroku
Doburoku Matsuri Festival
WASHOKU : Doburoku Festival at Hagimachi, Shirakawa go




. Kibuna, ki-buna 黄鮒 / 黄ぶな "yellow carp" .
local brand from Tochigi


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hanekishibori sake 撥ね木搾り（はねぎしぼり）
a special way to press the mixture for ricewine with a very long trunk of a tree of about 8 meters (haneki). Moromi is packed in sacks, stacked in a barrel and then pressure is added slowly by pulling a rope to change the position of the long tree trunk. More than a ton of stone weights are also added.
practised by Yoshidaya in Shimabara, Kyushu. 吉田屋


Sake is prepared in this way from March to April. It is a family tradition and much more time-consuming than normal sake brewing.


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六花酒造　津軽　うめ　カップ

With fresh water from the mountains of Shirakami Sanchi
and white rice from Aomori, Mutsu Homare むつほまれ

. Rice from Tsugaru .


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sakekasu 酒粕 sake lees
This whitish stuff is used in making vinegar, and in pickling or preserving food.
. . . CLICK here for Photos !
Sake-Treber, Sake-Maische


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chirori 銚釐 ( ちろり) metal sake container
used to heat or cool small portions
In Kyoto there is a maker of pure tin chirori for special situations.
. . . CLICK here for Photos !


明星のちろりにひびけほととぎす
akaboshi no chirori ni hibike hototogisu

Akutagawa Ryunosuke 芥川龍之介


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kijooshu 貴醸酒（きじょうしゅ） Kijoshu. special sweet rice wine
It is not set up with water but with rice wine and is rather sweet in taste.
For 100 units of rice it uses 60 units of rice wine (and not 130 units of water, as in normal rice wine). It is then aged for up to 8 years. It is more like a port wine with a ruby color.
. . . CLICK here for Photos !


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Ricewine from Niigata

ichiyo raifuku 一陽来復 "Sun is coming back"
. . . CLICK here for Photos !

. Ichiyo raifuku 一陽来復 at the Winter Solstice
KIGO


. Shoojoo 猩猩 /猩々 Shojo, a legendary drunkard
a brand from Nagano




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Worldwide use

Lokaler Sake, lokaler Reiswein, regionaler Reiswein
Sake aus einer bestimmten Gegend


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Things found on the way


. kunshu sanmon 葷酒山門（くんしゅさんもん）
Temple Gate, no garlic or liquor beyond this point!



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HAIKU

Echigo is located at the side of the Sea of Japan and famous four its loads of snow in winter.

Suganadake from Echigo
越後五泉の主峰 『菅名岳』

Sunagadake is the name of a famous mountain in Echigo.
. . . CLICK here for Mountain Photos !
The water comes from a famous spring of the area.

. . . CLICK here for Photos of the sake!

The haiku are from a group of mountain climbers, written on the New Year night spent in a mountain hut at Mount Suga-na-dake.

菅名岳歯に凍みとおる寒九かな
Suganadake ha ni shimitooru kanku kana

Suganadake ...
the cold of January
seeps in my teeth


茶碗酒寒九の空にこだまして
chawanzake kanku no sora ni kodamashita

drinking sake from a tea cup ....
the cold of January
echoes in the sky

source : www7.ocn.ne.jp

kanku is a cold period around January 13, according to the Asian lunar calendar.

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The essence of crystal water “Sugana dake, Okura yama”
Having approximately 300 year old primeaval forest of beech trees, the harmony of most covered rocks and clear flowing water provide a new aspect to seasonal beauty. Clear water wells up from many locations at the foot of the mountains.
In particular, “Doppara Shimizu” and “Yoshimizu” are famous as brands of water.
The water from Doppara Shimizu is used to make local brands of sake and every year in January, people from around the country participate in the Kanku No Mizukumi event. In addition, the area around Yoshimizu wells and cottages are prepared, drawing sightseers from all over Japan.
MORE about
source : 　Gosen-City.


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Blind Woman from Echigo (Echigo goze)
Echigo and Haiku


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Geert Verbeke, December 2008


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All translations on this page by Gabi Greve, unless stated otherwise.

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Related words

***** Mizu : Water, well water, spring water of Japan

***** Sake Sake, Rice wine (ricewine) Reiswein

***** Jibiiru, local beer brands 地ビール, Bier


***** Daruma Masamune 達磨正宗 Aged Rice wine


Futsukayoi ふつかよい(二日酔い/ 宿酔 )
hangover and its natural remedies


. Saikusa matsuri 三枝祭 Saikusa Festival
for sake brewers, at shrine Saigawa in Nara, June 17


***** WASHOKU : DRINKS SAIJIKI

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